Saturday, February 21, 2015


The Mister has been whining politely asking me to make bread, or as he says, "I want some good, chewy, crusty bread!  Something with bite and chew."    So....what else could I do but make a loaf of bread.

A year or so ago I purchased THE BREAD BIBLE written by Rose Levy Beranbaum.  Truly a bread recipe book if you want to know how to make and bake good bread.  I handed the heavy tomb (it IS a big and heavy book) to the Mister and asked him to pick out any bread he would like and I'd give it a go. 

The techniques and baking process Ms. Beranbaum uses are explained well in step by step format.  The Bread Bible contains a huge variety of different types of breads, rolls, pizza crust.  The ingredients are simple but it is the process...both in the making of the Dough Starter or Biga, as it is called as well as the method of baking.  This bread starts out baking in a 500 degree F oven for 5 minutes and then the temperature is lowered to 450 degrees F for another 20 minutes.  Prior to putting the bread into the oven at the preheated 500 degrees you put ice cubes on a tray of the oven floor and then put the bread in on the lowest shelf.  This creates the moisture in the very hot oven needed to create this fabulous bread.

Pugliese bread is very much like  Ciabatta or Focaccia breads.  Chewy, big air holes and flavorful.  It is a fairly small loaf; about 6 inches across and 3 inches high.  I don't think it will last through the day at the rate The Mister is eating it so I should get back in the kitchen and see what other tasty recipes I can find in The Bread Bible, by Rose Levy Beranbaum.  I highly recommend this book if you enjoy making bread.

Until next time,


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  1. Well, imagine my surprise when I saw this pop into my feedly with the big letters PUGLIESE!!! I know that Puglia is an area in Italy, so I guess this is where this bread originated! It looks YUMMY!!! TFS!

    1. LeAnne, I thought of you all the time I was making this! :-)


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